Have you noticed the increasing number of videos showcasing foreign tourists enjoying their time in China? These travelers become enthusiastic advocates for the country, praising its delicious food, convenient infrastructure, modern cities, and immersive historical and cultural sites. This surge in interest can be attributed to China's "144-hour visa-free transit" policy, which allows visitors from over 50 countries to stay in more than 20 Chinese cities for up to six days without needing a visa, provided they hold tickets to a third country.
This policy has led to an influx of tourists exploring cities like Beijing, Shanghai, Guangzhou, Shenzhen, Hong Kong, Macau, Chongqing, Chengdu, Xi'an, Wuhan, and Urumqi. As these experiences are shared widely online, more foreigners are inspired to visit China. One of the most captivating aspects of their visits is their reactions to Chinese cuisine. Foods that are commonplace to locals often leave foreign tourists astonished and delighted. Let's explore some of the culinary delights that captivate visitors during their 144-hour stay in China.
Baozi, Jianbing, and Other Wheat-based Delights
Wheat-based foods are universally beloved, making them an easy introduction to Chinese cuisine for many foreign visitors. Items like steamed buns (baozi), pan-fried buns (shengjianbao), and various flatbreads quickly win their hearts. Canadian travel bloggers @JetLagWarriots, for example, have become known as the "Sauce Pancake Immortals" after trying jianbing for the first time in Shanghai. They were impressed by its unique flavor, which reminded them of Western flatbreads but with a sweet twist and chewy texture. Their verdict? Jianbing deserves seven stars out of five!
In Beijing, the American couple @Sammy and Tommy became devoted fans of jianbing after their food guide introduced them to it. They were so enchanted that they sought it out again on their next visit. Similarly, tourists are often fascinated by the preparation of jianbing and its delightful contrast of soft and crispy textures. The rich egg aroma and the unique flavor of sweet bean paste make it stand out from similar Western dishes.
Other popular items include soup-filled dumplings (xiaolongbao), barbecued pork buns (cha siu bao), and meat-filled steamed buns (rou bao). However, tourists should heed the advice to "open a window and drink the soup first" when eating xiaolongbao to avoid getting burned, a lesson hilariously learned by a Japanese couple known as the "Xiaolongbao Immortals."
Noodles also feature prominently, with variations like Chongqing noodles, hot dry noodles (reganmian), and zhajiangmian (noodles with soybean paste) capturing tourists' attention. Some foreigners even master the art of eating noodles with garlic cloves. A British couple living in China for years advises, "The secret to delicious reganmian is to mix it quickly before the noodles dry out!"
Sweet and Sticky Treats
Chinese desserts are another hit with foreign visitors, especially those accustomed to high-sugar diets. These sweets are often praised for their balanced sweetness. Popular treats include various glutinous rice balls and Hong Kong-style desserts. Tourists are often drawn to the long lines outside famous shops like Shenda Cheng and Xinhua Lou in Shanghai, and thanks to the global popularity of mochi, treats like qingtuan (green rice balls) and nuomici (glutinous rice balls) are well-received.
Hong Kong-style desserts, such as egg waffles, which are affectionately dubbed "Chinese waffles" by foreigners, are especially popular. Their crispy exterior and soft, moist interior, combined with a rich egg flavor, make them irresistible. Other favorites include pineapple buns, egg tarts, and various sweet soups like sesame paste and almond tea. Visitors to Hong Kong and Macau are often advised to try dual-flavored desserts like black sesame and almond, double-skin milk and red bean paste, and peach gum and silver ear soup.
Even something as simple as tofu pudding, which can be enjoyed sweet or savory, finds its fans. Although some desserts, like seaweed and pork floss cakes from Bao Shi Fu, may not suit everyone's taste, they highlight the diverse palate of Chinese sweets.
Milk tea and other tea-based drinks also garner significant attention. British couple @Sunkissed BucketList became so enamored with Chinese tea shops, especially Mi Xue Bing Cheng, that they were dubbed the "Mi Xue Couple." They became experts at ordering fruit teas and milkshakes, even adopting the local custom of drinking lemon tea in Guangzhou.
Tourists in Sichuan and Chongqing also appreciate the local specialty of "A Yogurt Cow (一只酸奶牛)," a yogurt drink that helps balance spicy food. Similarly, Beijing-style yogurt, loved for its mild sweetness and perfect honey flavor, is a favorite among visitors.
Conquering Hotpot
Sichuan and Chongqing, famous for their cuisine and giant pandas, are beloved destinations for foreign tourists. However, many visitors find Sichuan food, particularly hotpot, challenging due to its heavy use of oil and spice. Even those who can handle spicy food often struggle with the numbing sensation of Sichuan peppercorns.
Navigating hotpot dining can be complex for first-timers, involving choices of broth, sauces, and ingredients. Many start with a half-and-half pot (half spicy, half non-spicy) but may still be overwhelmed by the intense flavors. The condiment station, with options like garlic, green onions, and chili peppers, can be bewildering, and some essential ingredients like oyster sauce and cilantro might be unfamiliar.
Animal innards, common in hotpot, also pose a challenge. Items like duck blood, goose intestines, and tripe require an adventurous palate and proper cooking knowledge. Missteps, like undercooking duck intestines, can lead to unpleasant experiences.
Conversely, milder hotpots, such as those featuring thinly sliced beef and lamb cooked in a copper pot with sesame and fermented bean curd sauces, are more accessible. These dishes are easier to prepare and enjoy, with clear color changes indicating when the meat is cooked.
Given these challenges, the hotpot industry could benefit from creating guides to help foreign tourists navigate their dining experience. Simple, easy-to-understand instructions on how to enjoy hotpot would enhance their experience and appreciation of this beloved Chinese culinary tradition.
Despite these hurdles, once tourists experience hotpot, few can resist its addictive charm. Many share their newfound love for hotpot with friends and family. A German couple, after trying the half-and-half hotpot, quickly moved on to the full spicy version, proving that the allure of hotpot can conquer even the most cautious eaters.
In conclusion, foreign visitors to China often find their expectations and preconceptions challenged in the best possible ways. The country's efficient, modern, and hospitable environment, combined with its rich culinary traditions, creates an unforgettable experience. While language barriers may exist, the universal appeal of delicious food and warm hospitality transcends them, offering a delightful adventure for all who visit.
